decadent Chocolate Cake Layer topped


• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Peanut Butter Cream Frosting:

• 1 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 4 cups powdered sugar
• 1/4 cup whole milk
• 1 teaspoon vanilla extract


• 1/2 cup chopped peanuts


. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
. In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
. Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
. Stir in the boiling water, and mix until the batter is smooth. The batter will be thin; don’t worry, it’s perfect!
. Pour the batter evenly into the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the Peanut Butter Cream Frosting:
. In a large mixing bowl, beat butter and peanut butter until creamy.
. Gradually add powdered sugar, milk, and vanilla extract. Beat until smooth and fluffy.
. Place one cake layer on a serving plate. Spread a generous layer of peanut butter cream frosting on top.
. Carefully place the second cake layer on top and frost the entire cake with the remaining peanut butter cream frosting.
. Drizzle some melted chocolate and Sprinkle chopped peanuts over the frosting for a delightful crunch.
Indulge and enjoy this heavenly Chocolate-Peanut masterpiece! 🍰✨

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